Tocino Rice Bowl Recipe

Marinate tocino

In a bowl, combine brown sugar, soy sauce, pineapple juice, minced garlic, kosher salt, black pepper and annatto or 2 tablespoons vegetable oil (if using annatto oil, heat annatto seeds in the oil briefly and discard seeds). Mix until sugar dissolves. Add the thinly sliced pork and stir to coat. Cover and refrigerate for at least 4 hours or overnight for best flavor.

When ready to cook, remove pork from refrigerator and let sit 15 minutes. Heat a nonstick or cast-iron skillet over medium heat. Add the marinated pork and any remaining marinade. Cook, stirring occasionally, until the pork is caramelized and cooked through, about 8–12 minutes. If it sticks, add 1–2 tablespoons water and scrape fond to prevent burning. Transfer to a plate and keep warm.

Prepare annatto oil: in a small saucepan or skillet, warm 1.5 tablespoons vegetable oil over low heat. Add annatto seeds and gently simmer 1–2 minutes until oil turns orange-red. Strain seeds out and discard, reserving the colored oil.

In a medium saucepan or rice cooker, heat the annatto oil over medium heat. Add minced garlic and chopped onion and sauté until fragrant and translucent, about 1–2 minutes.

Add the rinsed rice and stir to coat grains with the oil and aromatics for 1 minute. Stir in water, salt, and 1 tablespoon soy sauce. Bring to a boil, then lower heat to a simmer, cover, and cook until rice is tender and liquid is absorbed, about 15–18 minutes on the stove (or follow your rice cooker instructions). Let rest covered 5–10 minutes, then fluff with a fork.

Toss julienned papaya, carrot, and sliced cabbage in a bowl with 1 teaspoon salt. Let sit 10–15 minutes to draw moisture, then squeeze lightly and drain any excess liquid.

In a small saucepan, combine white vinegar, 1/2 cup water, sugar, and a pinch more salt. Warm just until sugar dissolves, then remove from heat and let cool slightly.

Place the drained vegetables, garlic slices, ginger (if using) and raisins in a clean jar or bowl. Pour the warm vinegar-sugar brine over the vegetables so they are submerged. Cool to room temperature, then refrigerate at least 1 hour (better if 4–24 hours) before serving. Use within 1–2 weeks.

Combine vinegar, minced garlic, sliced chilies, crushed peppercorns, a pinch of sugar, and salt in a small bowl or jar. Stir or shake to combine. Taste and adjust seasoning. Let sit 10–20 minutes before serving to allow flavors to marry. Keep refrigerated; use within 1 week.

Fry eggs: in a small nonstick skillet, heat 1 teaspoon oil over medium and fry eggs sunny-side up (or to desired doneness). Season lightly with salt and pepper.

Divide the java rice between 2 bowls. Top each bowl with a generous portion of cooked tocino, a fried egg, and a scoop of atchara. Drizzle a little spiced vinegar or serve it on the side. Garnish with sliced green onions and a wedge of calamansi or lime. Serve immediately.